Make this easy Hashbrown Breakfast Casserole for a relaxing brunch this weekend. Can be made ahead for extra convenience!
I’ll be honest: I usually lean more towards sweet breakfast options, but I do make an exception for any kind of egg-based savory dish. Add potatoes, bacon, the option to make it ahead and a few colorful veggies – and consider me sold 😉
This is one of my favorite savory breakfast casseroles. We frequently have it for dinner around here as well -it’s just so simple and delicious, I could eat it any time of the day!
Ingredients you’ll need
Here is an overview of the ingredients in the recipe (great to use as a visual grocery list at the store!). Scroll down to the recipe at the bottom for quantities.
Ingredient notes
- Sausage: Plain old breakfast sausage is the classic here, but feel free to use turkey breakfast sausage, maple breakfast sausage or even Italian sausage can all work in this casserole.
- Red pepper: Feel free to use a yellow or green pepper in place of the red, if that’s all you have on hand.
- Cheese: Shredded cheddar is my favorite here, but feel free to use Colby Jack, Gouda or Swiss cheese all work in place of the cheddar.
- Milk: I find this casserole plenty rich, so I use 2% milk. Feel free to use whole or half and half instead. I would personally not use cream, because the casserole already has fat from the sausage, bacon and cheese.
How to make a Hashbrown Breakfast Casserole
1. Start by browning the sausage and bacon in a large skillet until both are cooked.
2. Next, add the diced vegetables and cook until softened.
3. Transfer the sausage mixture to your largest mixing bowl. Add all of the remaining ingredients to the bowl, then carefully stir to combine everything.
4. Transfer the mixture to a 9×13 inch casserole dish and bake.
Let the casserole sit on the counter for 10-15 minutes before slicing it to serve.
Recipe tips
Should I thaw frozen hashbrowns before cooking?
Yes, I recommend thawing frozen hashbrowns according to package directions before using in this casserole recipe.
Can you make this casserole ahead?
Yes, you can!
It lasts for up to 3 days in the fridge.
To reheat, simply put in a 375ËšF oven for 30 minutes until the casserole is heated through.
Can I skip browning the sausage and vegetables?
No, please don’t.
I know it’s an extra step, but browning the sausage and bacon adds a lot of extra flavor.
Browning the vegetables along with the meats is important too to remove excess liquid from the veggies.
If you skip this step, all the extra liquid will come out of the vegetables during baking and make your casserole mushy.
More savory breakfast recipes
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Hashbrown Breakfast Casserole
Recipe details
Ingredients
- ½ pound breakfast sausage
- 4 oz bacon
- 1 onion chopped
- 1 stalk celery chopped
- 1 red pepper chopped
- 6 eggs beaten
- 30 oz frozen hashbrowns thawed
- 8 oz shredded Cheddar cheese
- 1.5 cups milk
- 1 teaspoon salt
- ½ teaspoon ground paprika
- 1 pinch ground nutmeg
- black pepper to taste
Instructions
- Brown meats and vegetables:Heat a large skillet over medium-high heat. Brown the sausage and bacon. Add the onion, celery and red pepper and brown until softened. Place in a large bowl and cool for 5 minutes.
- Prep: Preheat oven to 350°F. Lightly grease a 9×13 inch baking dish (OR use a very deep 7×11 dish for a thicker casserole).
- Finish casserole:Add remaining ingredients to the bowl with the sausage mix. Stir well, then transfer to the prepared casserole dish.
- Bake:Bake the casserole for 50-60 minutes, or until set in the middle. Cool for 10-15 minutes before slicing to serve.
Notes
Ingredient notes
- Sausage: Plain old breakfast sausage is the classic here, but feel free to use turkey breakfast sausage, maple breakfast sausage or even Italian sausage can all work in this casserole.
- Red pepper: Feel free to use a yellow or green pepper in place of the red, if that’s all you have on hand.
- Cheese: Shredded cheddar is my favorite here, but feel free to use Colby Jack, Gouda or Swiss cheese all work in place of the cheddar.
- Milk: I find this casserole plenty rich, so I use 2% milk. Feel free to use whole or half and half instead. I would personally not use cream, because the casserole already has fat from the sausage, bacon and cheese.
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